Name: Soya mince scone cake
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 ml flour self-raising; 25.00 g butter or margerine; 30.00 ml fresh parsley chopped; 60.00 ml cheddar cheese grated; 125.00 ml milk; 125.00 ml water; 30.00 g butter or margerine; 1.00 onion chopped; 1.00 garlic cloves, crushed; 200.00 g savoury soya mince chakalaka flavour; 1.00 eggs lightly beaten; 30.00 ml breadcrumbs; 15.00 ml dried mixed herbs; 410.00 g red kidney beans tinned, drained and rinsed; 190.00 ml peas frozen, thawed; 1.00 eggs beaten; 15.00 ml parmesan cheese grated

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Ingredients (17)

500.00 ml	flour — self-raising
25.00 g	butter — or margerine
30.00 ml	fresh parsley — chopped
60.00 ml	cheddar cheese — grated
125.00 ml	milk
125.00 ml	water

FILLING

30.00 g	butter — or margerine
1.00	onion — chopped
1.00	garlic — cloves, crushed
200.00 g	savoury soya mince — chakalaka flavour
1.00	eggs — lightly beaten
30.00 ml	breadcrumbs
15.00 ml	dried mixed herbs
410.00 g	red kidney beans — tinned, drained and rinsed
190.00 ml	peas — frozen, thawed
1.00	eggs — beaten
15.00 ml	parmesan cheese — grated

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Method:

Preheat oven to 180 ºC.
Lightly grease a deep, 20 cm round cake tin or ovenproof dish.
SCONE CAKE:
Sift flour into bowl, rub in butter and stir in parsley and cheese. Stir in milk and enough water to mix to soft dough.
Knead on a lightly floured surface until smooth.
Heat butter in a pan, add onion and garlic and sauté, stirring, until onion is soft.
Combine onion mixture, soya mince, soaked in 750 ml (3 cups) water, egg, breadcrumbs, herbs, beans and peas in a bowl.
Roll half of scone dough on a lightly floured surface large enough to fit base of prepared pan and brush with a little of the extra egg.
Press soya mince mixture firmly over dough and brush with a little more egg.
Roll remaining dough on floured surface large enough to cover mince mixture, place over mince, brush with remaining extra egg and sprinkle with cheese.
Bake, uncovered, in preheated oven for 1¼ hours. Cover cake with foil, if necessary.
Serve with a salad.